Double mash, first runnings, 3 hour boil imperial stout.
MASH:
Strike Volume – 23 litres Yorkshire Vale Water
Gypsum – None
Epsom Salt – None
Calcium Chloride – None
Crisp Finest Maris Otter (EBC 6) – 2533g
Simpsons Munich Malt (EBC 25) – 483g
Simpsons Premium English Caramalt (EBC 60) – 244g
Weyermann Cara Aroma (EBC 400) – 528g
Crisp Chocolate Malt (EBC 950) – 244g
Crisp Roasted Barley (EBC 1300) – 178g
Rice Hulls – 200g (see notes)
Dough in @ 66°C
Mash @ 66°C for 60 minutes
Mash out @ 78°C for 10 minutes
SPARGE:
None
Gypsum – None
Epsom Salt – None
Calcium Chloride – None
BOIL:
Time – 180 minutes
Magnum (11.9 AA / Leaf) – 10g / 60 minutes
Magnum (11.9 AA / Leaf) – 20g / 10 minutes
FERMENTING:
Yeast – 2x Lallemand Nottingham sprinkled on wort
Temp – Fermentation fridge @ 19°C
DRY HOPPING:
None
IBU: (70.74)
SRM: 50
TARGET PACKAGED VOLUME: 8 litres
TARGET KETTLE / POST BOIL VOLUME: 9 litres
TARGET FERMENTER VOLUME: 9 litres
EFFICIENCY: (70%)
OG: (1.098) 1.098
FG: (1.024) 1.027
ATTENUATION: (76%) 73%
ABV: (10.74%) 10.36%
BREWING NOTES: First mash was really stuck. Had to stop and re-mix twice. Checking old notes it seems like I should have used 400g rice hulls instead of 200g. Second mash wasn’t much better. Reduced the grain bill in Brewers Friend slightly for next time. Volume was around 1.3 litres under at the end and was diluted. Try power level 8 next time. 3 hours at level 10 would be perfect for Vormir though.
TASTING NOTES: